nostr:nprofile1qqsfnnh6v3dspqtnwv3e46aed5k3nypyfx2wtet92ekg9szt3hr9k4qpzdmhxue69uhhqatjwpkx2urpvuhx2ue0qythwumn8ghj7un9d3shjtnswf5k6ctv9ehx2ap0qy48wumn8ghj7mn0wd68yvfkxumrxvfex5mrwvfhxqhxzurs9ee82mn0denxcatc9e5k7tcwwncnc popcorn never fails. Can't remember who on nostr published this recipe, but it's solid!
This is our go-to mix for movie nights at home - it takes only 3 ingredients, 3 minutes, works perfect every time and is so crazily better than the toxic, off-the-shelf, microwave variety that you’ll be questioning your life choices.
The secret here is ghee. You can use rice bran oil or other oils with a high smoke point, but honestly why would you? Ghee is less processed, better for your body and gives the popcorn that buttery flavour that makes this so delicious.
The ratio is 30g of ghee to 100g of popcorn kernels. With three hungry kids I usually make 1.5x the quantity (45g ghee, 150g popcorn).
Step 1 - heat a stovetop element to 75% of max, put the ghee in a big pot, ideally with a glass lid, together with 4 kernels and put the pot on the element. The 4 kernels are the point squad that tell you when the ghee is hot enough.
Step 2 - Once all 4 kernels have popped, pour the rest of the kernels into the pot, crank the element to max heat and shake the pot around for 30 seconds (dancing optional) to make sure all the kernels are coated with hot ghee. Return the pot to the element and watch the fireworks!
Step 3 - Usually 90% of the kernels are popped within a minute. Give the pot a shake after a minute to make sure any unpopped kernels return to the bottom of the pot. Remove once popping slows or your pot is full.
Step 4 - put in a big bowl, salt to taste and enjoy the adulation (and the popcorn).
This is our go-to mix for movie nights at home - it takes only 3 ingredients, 3 minutes, works perfect every time and is so crazily better than the toxic, off-the-shelf, microwave variety that you’ll be questioning your life choices.
The secret here is ghee. You can use rice bran oil or other oils with a high smoke point, but honestly why would you? Ghee is less processed, better for your body and gives the popcorn that buttery flavour that makes this so delicious.
The ratio is 30g of ghee to 100g of popcorn kernels. With three hungry kids I usually make 1.5x the quantity (45g ghee, 150g popcorn).
Step 1 - heat a stovetop element to 75% of max, put the ghee in a big pot, ideally with a glass lid, together with 4 kernels and put the pot on the element. The 4 kernels are the point squad that tell you when the ghee is hot enough.
Step 2 - Once all 4 kernels have popped, pour the rest of the kernels into the pot, crank the element to max heat and shake the pot around for 30 seconds (dancing optional) to make sure all the kernels are coated with hot ghee. Return the pot to the element and watch the fireworks!
Step 3 - Usually 90% of the kernels are popped within a minute. Give the pot a shake after a minute to make sure any unpopped kernels return to the bottom of the pot. Remove once popping slows or your pot is full.
Step 4 - put in a big bowl, salt to taste and enjoy the adulation (and the popcorn).
